GE JMW8GR, JMS1OGR Use And Care Manual

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Page 1

Range

Safety

lnstructions....................2-4

Operating Instructions, Tips

Aluminum Foil ...................................4, 13, 16

Clock and Timer ..............................................8

Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

..........5

Oven

...........................................................9-

Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

10-13

Broiling, Broiling Guide

....................l6-

Control Settings ..........................................9

Light; Bulb

Replacement....................9,

Oven Cycling Light ..............................5,

Oven Set Light ......................................5, 11

Preheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12, 17

Roasting, Roasting Guide

................l4,

Shelves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ............9,21

Thermostat Adjustment .........................10

Timed Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Surface Cooking .........................................6, 7

Control Settings ..........................................6

Cooking Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...6, 7

Home Canning Tips ....................................7

Surface Indicator Lights .......................5, 6

Problem

Solver...............................22

Thermostat Adjustment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

More questions

?...call

GE Answer Center” 800.626.2000

Care

and

Cleaning

....................18-21

Cooktop . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

......18

Door Removal

...............................................2O

Oven Vent . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

.......4

Consumer

Services ...................23

Appliance Registration ..................................2

Important Phone Numbers .......................23

Model and Serial Number Location ...........2

Warranty ........................................Back Cover

GE Appliances

Models:

JMW8GR

JMS1OGR

MNU094 Reu

Page 2

IiiiK

HELP US HELP YOU

Before using your range, read this book carefully.

It is intended to help you operate and maintain your new range properly.

Keep it handy for answers to your questions.

If you don’t understand something or need more help, write (include your phone number):

Consumer Affairs GE Appliances Appliance Park Louisville, KY 40225

Write down the model and serial numbers.

You’ll find them on a label behind the range door.

These numbers are also on the Consumer Product Ownership Registration Card that came with your range. Before sending in this card, please write these numbers here:

Model Number

Serial Number

Use these numbers in any correspondence or service calls concerning your range.

If you received a damaged range . . .

Immediately contact the dealer (or builder) that sold you the range.

Save time and money. Before you request service...

Check the Problem Solver in the back of this book. It lists causes of minor operating problems that you can correct yourself.

To obtain service, see the Consumer Services page in back of this book.

IF YOU NEED SERVICE...

FIRST, contact the people who

FINALLY, if your problem is still .

the

serviced your appliance. Explain

not resolved, write:

why you are not pleased. In most

Major Appliance Consumer

We’re

uroud

of our service and

cases, this will solve the problem.

Action Panel

want you to be pleased. If for some

NEXT, if you are still not pleased,

20 North Wacker Drive reason you are not happy with the write all the details—including Chicago, IL 60606 service you receive, here are three

your phone number—to:

steps to follow for further

help.

Manager, Consumer Relations GE Appliances Appliance Park Louisville. KY 40225

INIPORTANT

SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

When

using electrical appliances, basic safety precautions should be followed, including the following:

●

Use this appliance only for its intended use as

described in this manual.

●

Be sure your appliance is properly installed

and grounded by a qualified technician in accordance with the provided installation instructions.

●

Don’t attempt to repair or replace any part of

your

range

unless it is specifically

recommended in this book.

All

other servicing

should be referred to a qualified technician.

“

Before performing any service, DISCONNECT

THE

RANGE

POWER SUPPLY AT THE

HOUSEHOLD

DISTRH3UTION

PANEL

BY REMOVING THE FUSE OR SWITCHING OFF THE CIRCUIT BREAKER.

Page 3

●

Do not leave children alone-children should

not be left alone or unattended in an area where an appliance is in use. They should never be allowed to sit or stand on any part of the appliance.

●

Don’t allow anyone to climb, stand or hang on

the

door

or cooktop. They could damage the

range or cause severe personal injury.

●

CAUTION: ITEMS OF INTEREST TO

CHILDREN SHOULD NOT BE STORED IN CABINETS ABOVE A RANGE OR ON THE BACKSPLASH OF A RANGE-CHILDREN CLIMBING ON THE RANGE TO

REACH

ITEMS COULD

BE SERIOUSLY INJURED.

●

Teach children not to play with the controls or

any other part of the oven.

●

Never leave the oven door open when you are

not watching the range.

●

Do not store flammable materials in an oven or

near the cooktop.

. Never wear loose-fitting or hanging garments

while using the appliance. Flammable material could be ignited if brought in contact with hot heating elements and may cause severe burns.

●

Use only dry pot holders—moist

or damp pot holders on hot surfaces

may result in bums from steam. Do not let pot holders touch hot heating elements. Do not use a towel or other bulky cloth.

●

For your safety, never use your appliance for

warming or heating the room.

●

DO NOT STORE OR USE COMBUSTIBLE

MATERIALS, GASOLINE OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE.

●

Keep hood and grease filters clean to maintain

good venting and to avoid grease fires.

●

Do not let cooking grease or other flammable

materials accumulate in or near the range.

—

●

Do not use water on grease fires.

‘ : J’

Never pick up a flaming pan. Smother flaming pan on surface unit

by covering pan completely with well-fitting lid,

cookie sheet or flat tray, or if available, use dry chemical or foam-type extinguisher.

Flaming grease outside a pan can be put out by covering with baking soda or, if available, a multipurpose dry chemical or foam-type fire extinguisher.

Flame in the oven can be smothered completely

by closing the oven door and turning the oven control to OFF or use a dry chemical type extinguisher.

●

Do not touch heating elements or interior

surface of oven. These surfaces maybe hot enough to burn even though they are

,dark

in color. During and after use, do not touch, or let clothing or other flammable materials contact surface units, areas nearby surface units or any interior area of the oven; allow sufficient time for cooling first.

Potentially hot surfaces include the cooktop, areas facing the cooktop, oven vent opening, surfaces near the opening, crevices around the oven door

and metal trim parts above the door. Remember: The inside surface of the oven maybe hot when the door is opened.

●

When cooking pork, follow the directions

exactly and always cook the meat to an internal temperature of at least

170”F.

This assures that, in the remote possibility that trichina may be present in the meat, it will be killed and the meat will be

safe to eat.

●

After broiling, always take the broiler pan

out of the range and clean it. Leftover grease in the broiler pan can catch fire next time you use the pan.

Oven

●

Stand away from range when opening oven

door. Hot air or steam which escapes can cause burns to hands, face and/or eyes.

●

Don’t

heat unopened food containers. Pressure could build up and the container could burst, causing an injury.

(continued next page)

Page 4

●

IMPORTANT SAFETY INSTRUCTIONS

(continued)

●

Keep oven vent unobstructed.

●

Keep oven free from grease buildup.

●

Place oven shelf in desired position while oven

is cool. If shelves must be handled when hot, do not let pot holder contact heating units in the oven,

●

Pulling out shelf to the shelf stop is a

convenience in lifting heavy foods. It is

also

a precaution against burns from touching hot surfaces of the door or oven walls.

●

When using cooking or roasting bags in oven,

follow the manufacturer’s directions.

●

Do not use your oven to dry newspapers. If

overheated, they can catch fire.

●

Do not use oven for a storage area. Items stored

in an oven can ignite.

●

Do not leave paper products, cooking utensils,

or food in the oven when not in use.

Surface Cooking Units

Use proper pan size—This

~>-.

appliance

equipped

with different

size surface units. Select cookware

having flat bottoms large enough to cover the surface unit heating element. The use of undersized cookware will expose a portion of the heating element to direct contact and may result in ignition of clothing. Proper relationship of cookware to burner will also improve efficiency.

Never leave surface units unattended at high

heat settings.

Boilover

causes smoking and

greasy spillovers that may catch on fire.

●

Be sure drip pans are not covered and are in

place. Their absence during cooking could damage range parts and wiring.

●

Don’t use aluminum foil to line drip pans or

anywhere in the oven except as described in this book. Misuse could result in a shock, fire hazard or damage to the range.

●

Only certain types of glass, glass/ceramic,

earthenware or other glazed containers are

suitable for cooktop service; others may break because of the sudden change in temperature. See

section on Surface Cooking for suggestions.

To minimize the possibility of burns,

ignition

of flammable materials, and spillage, the handle of a container should be turned toward the center of the range without extending over nearby surface units.

●

Always turn surface unit to OFF before

removing cookware,

Keep an eye on foods being fried at HI or

MEDIUM HIGH heat settings.

●

To avoid the possibility of a burn or electric

shock, always be certain that the controls for all surface

units

are at OFF position and all coils are cool before attempting to lift or remove the

unit.

●

Don)t

immerse or soak removable surface

units. Don’t put them in a dishwasher.

●

When flaming foods are under the hood, turn

the fan off. The fan, if operating, may spread

the flame.

●

Never clean the cooktop surface when it is

hot.

Some

cleaners produce

noxiotis

fumes and

wet cloths could cause steam burns if used on a hot surface.

●

Foods for frying should be as dry as possible.

Frost on frozen foods or moisture on fresh foods can cause hot fat to bubble up and over sides of pan.

●

Use little fat for effective shallow or deep-fat

frying. Filling the pan too full of fat can cause

spillovers when food is added.

●

If a combination of oils or fats will be used

in frying, stir together before heating, or as fats

melt slowly.

●

Always heat fat slowly, and watch as it heats.

●

Use deep fat thermometer whenever possible to

prevent overheating fat beyond the smoking point.

●

Never try to move a pan of hot fat, especially a

deep fat fryer. Wait until the fat is cool.

SAVE

THESE INSTRUCTIONS

Page 5

FEATURES OF YOUR RANGE

Feature Index

1 Model and Serial Number

Broil Unit

3 Oven Vent

‘4

Surface Unit Controls

=Surface

Unit “ON”

Indicator Light

6 Lift-Up Cooktop

(support rods hold

it up to simplify cleaning underneath)

Explained

on page

—

6, 19

Plug-In Surface Units

8 Oven Set Light

(The light comes on

when you set Bake, Broil, or Timed Bake, on some models.)

Oven Set Knob

9, 19

10 Automatic Clock and Timer

(on some models)

Drip Pans

Explained

Feature Index

on page

12 Oven Light Switch

(lets you turn oven light on and off)

13 Automatic Oven Light Switch

(Turns oven on automatically when door is opened.)

14 Oven Cycling Light

(The oven light

glows until oven reaches your selected temperature, then goes off and on

with the oven unit during cooking.)

Oven Temp Knob

9, 19

16 Oven Interior Light

9,21

17 Oven Shelf Supports

18 Oven Shelves

9,21

19 Bake Units

20 Removable Oven Door with

Broil Stop position (Easily removed

for oven cleaning. )

Broiler Pan and Rack

16,21

Page 6

SURJ?ACE

COOKING

At both OFF and HI the control “clicks” into position. You may hear slight “clicking” sounds during cooking, indicating the control is keeping the unit

at the heat level or power level you set.

How to Set the Controls

1+ n

Push the knob in and turn in either direction to the heat setting you want.

III

Be sure you turn control to OFF when you finish cooking. The surface unit indicator light will glow when ANY heat on any surface unit is on.

F-

Heat Setting Guide

HI—Used to begin cooking or to bring water to a

❑ 0

boil. Reduce heat setting after water boils.

;;F

MEDIUM HIGH—(Setting halfway between HI and

MED) Maintains a fast boil on large amounts of food.

MED—Saute and brown; keeps food at a medium

boil or simmer.

MEDIUM LOW—(Setting halfway between MED and LO) Cook after starting at HI; cooks with little water in covered pan.

MEDIUM *

‘

LO—Used for long slow cooking (simmering) to

LOW

a)-

‘

w MEDIUM

tenderize and develop flavors. Use this setting to melt

Ill

HIGH

butter and chocolate or to keep foods warm.

MED

NOTE: Surface Indicator Light may glow between LO and OFF, but there is no power to the surface units.

COOKING TIPS

Cookware

● Use medium-or heavy-weight cookware. Aluminum

cookware conducts heat faster than other metals. Cast-iron and coated cast-iron cookware are slow to absorb heat, but generally cook evenly at low to medium heat settings. Steel pans may cook unevenly if not combined with other metals.

● For best cooking results pans should be flat on the

bottom. Match the size of the saucepan to the size of the surface unit. The pan should not extend over the edge of the trim ring more than l“.

Right

NOT OVER 1“

Wrong

OVER 1“

Page 7

Deep Fat Frying

● Do not overfill cookware with fat that may spill over when adding food.

Frosty foods bubble vigorously. Watch food frying at high temperatures. Keep range and hood clean from grease.

Wok Cooking

“~~~~~~:~1~

place, isdangerousbecause

● Use of these types of woks,

without the support rmg m

They are available at

the wok is unstable.

your local retail store.

● With the ring in place, heat

will be trapped inside the ring and may cause damage to the porcelain cooktop.

HOME CANNING TIPS

Canning should be done on surface units only.

Pots

that extend beyond one inch of surface unit’s drip pan are not recommended for most surface cooking. However, when canning with water-bath or pressure canner, larger-diameter pots may be used.

This is because boiling water temperatures (even

under pressure) are not harmful to cooktop surfaces surrounding the surface unit.

Observe the Following Points in Canning

1. Be sure the canner fits over the center of the

surface unit. If your range or its location does not

allow

the canner to be centered on the surface unit,

use smaller-diameter pots for good canning results.

2. For best results, use canners with flat bottoms. Canners with flanged or rippled bottoms (often

found in enamelware) don’t make good contact with the surface unit and take a long time to boil water.

Flat-bottomed canners are recommended.

HOWEVER, DO NOT USE LARGE DIAMETER CANNERS OR OTHER LARGE DIAMETER POTS FOR FRYING OR BOILING FOODS OTHER THAN WATER. Most syrup or sauce

mixtures—

and all types of frying—cook at temperatures much higher than boiling water. Such temperatures could eventually harm cooktop surfaces surrounding

surface units.

3. When canning, use recipes and procedures from

reputable sources. Reliable recipes and procedures are available from the manufacturer of your canner; manufacturers of glass jars for canning,

such as Ball and Kerr; and the United States Department of Agriculture Extension Service.

4. Remember that canning is a process that generates large amounts of steam. To avoid burns from steam or heat, be careful when canning.

NOTE: If your house has low voltage, canning may take longer than expected, even though directions have been carefully followed.

The process time will be shortened by:

(1)

using a pressure canner, and (2) starting with HOT tap water for fastest heating of large quantities of water.

Page 8

AUTOMATIC TIMER AND CLOCK

(on some models)

To Set the Clock

Minute Timer

To set the clock, push

The Minute Timer has been combined with the range

the knob in and turn the

clock. Use it to time all your precise cooking

clock hands to the

operations. You’ll recognize the Minute Timer as the

correct time. (The

pointer which is different in color and shape than the

Minute Timer pointer will

clock hands.

move also. Let the knob

out, then turn the Minute

To Set the Minute Timer

Timer pointer to OFF.)

To set the Minute Timer, turn the center knob,

without pushing in, until pointer reaches number of minutes you wish to time. (Minutes are marked,

up to 60, in the center ring on the clock.) At the end of the set time, a buzzer sounds to tell you time is up. Turn knob,

without pushing in, until pointer reaches

OFF and buzzer stops.

Questions and Answers

Q. Must the clock be set on correct time of

Q. Can I change the time of day on the clock

day when I wish to use the Automatic Timer

while I’m Time Baking in the oven?

for baking?

A. The time of day on the clock should not be

A. Yes, if you wish to set the DELAY START or

changed during any program that uses the oven

STOP TIME dials (on some models) to turn on and

timer. You must either stop those programs or wait

off at set times during timed functions.

until they are finished before changing time.

Q. Can I use the Minute Timer during oven cooking? A. The Minute Timer can be used during any cooking

function. The Automatic Timers (DELAY START and STOP TIME dials) are used with TIMED BAKE function only.

Page 9

Before Using Your Oven

1. Look at the controls. Be sure you understand how

3. Read over information and tips that follow.

to set them properly. Read over the directions for

4. Keep this book handy so you can refer to it,

the Automatic Timer and Clock so you understand

especially during the first weeks of using your

its use with the controls.

new range.

2. Check oven interior. Look at the shelves. Take a practice run at removing and replacing them properly, to give sure, sturdy support.

Oven Controls

Oven Light

The oven has two control

knobs—

OVEN TEMP and OVEN SET. The OVEN SET knob has settings for

BAKE, TIMED BAKE*, BROIL and OFF.

OVEN SET

OVEN,TEMP

Use the switch on the panel to turn the light on

~~~~eovendoorisopened.

NOTE: The oven light will automatically turn on

(knob appearance may vary)

OVEN TEMP maintains the temperature you set, from

WARM (

150”F.)

to BROIL

(550”F.).

*TIMED BAKE on JMS1O

only.

Oven Interior Shelves

The shelves are designed with stop-locks, so that

TO REPLACE, place

when placed correctly on the shelf supports, they

the shelf on shelf

will stop before coming completely out from the

support with stop-locks

oven, and will not tilt when removing food from or

(curved extension of

placing food on them.

shelf) facing up and

TO REMOVE

the shelves from the oven, pull the shelf toward you, tilt front end upward and pull the shelf out.

toward the rear of the oven. Tilt up front and push shelf toward the

back of the oven until it goes past “stop” on the oven

wall.

Then lower the

front of the shelf and push it all the way back. The oven has four shelf supports identified in the

illustration above as A (bottom), B, C and D (top). Shelf positions for cooking are suggested in the Baking, Roasting and

Bro[ling sections.

(continued next page)

Page 10

USING YOUR OVEN

(continued)

Adjusting the Oven Thermostat

Use the time given on a recipe when cooking the first time. Oven thermostats, in time, may “drift” from the factory setting and differences in timing between an old and a new oven of 5 to 10 minutes are not unusual. If you find that your foods consistently brown too little or too much, you may make a simple adjustment in the thermostat (OVEN TEMP) knob.

We do not recommend the use of inexpensive thermometers, such as those found in the grocery

store, to check the temperature setting of your new oven. These thermometers vary by 20-40 degrees.

Pull the knob off the shaft, look at the back of the knob and note the current setting before making any adjustment. The knob is factory set with the top

screw directly under the pointer.

Back of the OVEN TEMP knob

Lower screw moves toward HOTTER or COOLER

To adjust the thermostat:

Pull off the knob.

2. Loosen both screws on back of the knob.

3. Hold both parts of the knob and turn so the lower screw moves in the desired direction. You will hear and feel notches as you turn the knob. Each notch changes the temperature about 10° Fahrenheit.

BAKING

How to Set Your Range for Baking

4. Tighten the screws.

5. Return the knob to the range.

Re-check oven performance before making any additional adjustments.

To avoid possible burns, place the shelves in the correct position before you turn the oven on.

Step 1:

Turn

OVEN SET

OVEN TEMP

the OVEN SET knob to BAKE and the OVEN TEMP knob to the temperature you desire.

BAKE

~ (2J

71(3W3

The lower screw

moves toward

HOTTER

increase

the

temperature.

The lower screw

moves toward

COOLER

decrease

the

temperature.

Step 2: Turn the OVEN SET knob to OFF when baking is finished.

(TIMED BAKE on JMS 10 only)

Page 11

How to Time Bake

The automatic oven timer controls are designed to turn the oven on or off automatically at specific times that you set. (Use TIMED BAKE on the OVEN SET knob.)

How to Set Immediate Start and Automatic Stop

NOTE: Before beginning, make

OVE N SET OVEN TEMP

sure the hands of the range clock show the correct time of day.

To start cooking immediately, and turn off automatically, you must turn the OVEN SET knob to TIMED BAKE. Remember, foods

~0 8+-F

250

+0 %%

--.%

;

OIJ9 @

continue cooking after controls are off because the oven retains heat,

Step

2: Turn OVEN SET knob to

for a long time, if the oven door is

TIMED BAKE. Turn OVEN

not o~ened.

TEMP knob to oven temperature,

Step 1:

To set Stop Time, push in

for example

250”F.

The oven will

knob on STOP TIME dial and turn

start immediately and will stop at

~ointer

to time vou want oven to

the time you have set.

~urn

off; for

ex~mple 6:00.

The

Both the Oven Cycling and the

DELAY START dial should be at

Oven Set lights come on. the same position as the time of day on clock.

NOTE:

Foods that spoil easily

such as milk, eggs, fish, stuffings, poultry and pork should not be allowed to sit out for more than one hour before or after cooking.

Room temperature promotes the growth of harmful bacteria. Be

sure that the oven light is off

because heat from the bulb will

speed harmful bacteria growth.

How to Set Delay Start and Automatic Stop

Delay Start and Automatic Stop is

Step 2:

To set Stop Time, push in

setting the oven timer to turn the

knob on STOP TIME dial and turn

oven on and off automatically at a

pointer to time you want oven to

later time than the present time of turn off, for example

6:00.

This

day. You must use the TIMED

means your recipe called for two

BAKE setting. and one-half hours of baking time.

STOP TIME OEIAY START

Clock

NOTE: Time on STOP TIME

$2’:G (~;

dial must be later than time shown on range clock and DELAY

6.>’

“’/,,,1,,,1’

“v/, ,;l,

,\I”

START dial.

PuSHTOTURN

“u’

Step

Turn OVEN SET knob to

Step 1:

To set start time, push in

TIMED BAKE. Turn OVEN TEMP

knob on DELAY START dial and

knob to desired temperature.

turn pointer to time you want oven

Place food in oven, close the door

to turn on, for example

3:30.

and automatically the oven will be turned on and off at the times you have set. When cooking is completed, turn OVEN SET to OFF and remove food from oven.

OVEN INDICATOR LIGHT(S) at TIMED BAKE setting may work differently than they do at BAKE

setting. Carefully recheck the steps given above. If all operations are done as explained, oven will

operate as it should. NOTE: Foods that spoil easily

such as milk, eggs, fish, stuffings, poultry and pork should not be

allowed to sit out for more than

one hour before or after cooking.

Room temperature promotes the

growth of harmful bacteria. Be

sure that the oven light is off

because heat from the bulb will

speed harmful bacteria growth.

Page 12

BAKING

(continued)

For best baking results, follow these suggestions:

Oven Shelves

Arrange the oven shelf or shelves in the desired

locations while the oven is cool. The correct shelf position depends

the kind of food and the browning desired. As a

general

rule.

Type of Food

Shelf Position

Angel food cake

Biscuits or muffins B or C

Cookies or cupcakes

B orC

Brownies,

B or C

Layer cakes

B or C

I Bundt or~ound cakes

A orB

place most foods in the middle of the oven, on either

the second or third shelf from the bottom. See the

Pies or pie shells B or C

chart for suggested shelf positions.

Frozen pies

A (on cookie sheet)

Casseroles

B or C

Roasting A or B

Preheating

Preheat the oven if the recipe calls for it. Preheat means bringing the oven up to the specified temperature before putting in the food. To preheat, set the oven at the correct temperature—selecting a higher temperature does not shorten preheat time.

Preheating is necessary for good results when baking cakes, cookies, pastry and breads. For most casseroles and roasts, preheating is not necessary. For ovens

without a preheat indicator light or tone, preheat 10

minutes. After the oven is preheated place the food in the oven as quickly as possible to prevent heat from escaping.

Baking Pans

Use the proper baking pan. The type of finish on the pan determines the amount of browning that will occur.

● Dark, rough or dull pans absorb heat resulting in a

browner, crisper crust. Use this type for pies.

● Shiny, bright and smooth pans reflect heat, resulting

in a lighter, more delicate browning. Cakes and sugar cookies require this type of pan.

● Glass baking dishes also absorb heat. When baking

in glass baking dishes, lower the temperature by

25”F.

and use the recommended cooking time in the recipe. This is not necessary when baking pies or casseroles.

Pan Placement

For even cooking and proper browning, there must be enough room for air circulation in the oven. Baking results will be better if baking pans are centered as much as possible rather than being placed to the front or to the back of the oven.

Pans should not touch each other or the walls of the oven. Allow 1 to 1 M inch space between pans as well as from the back of the oven, the door and the sides. If you use two shelves stagger the pans so one is not directly above the other.

Page 13

Baking Guides

When using prepared baking mixes, follow recipe or instructions for best results.

When baking cookies, flat cookie sheets (without

sides) produce better-looking cookies. Cookies baked in a jelly roll pan (short sides all around) may have darker edges and pale or light browning may occur.

Do not use a cookie sheet so large that it touches the walls or the door of the oven.

For best results, use only one cookie sheet in the oven at a time.

Pies

Cakes

For best results, bake pies in dark, rough or dull pans

When baking cakes, warped or bent pans will cause

to produce a browner, crisper crust. Frozen pies in foil

uneven baking results and poorly shaped products.

pans should be placed on an aluminum cookie sheet

A cake baked in a pan larger than the recipe

for baking since the shiny foil pan reflects heat away

recommends will usually be crisper, thinner and drier

from the pie crust; the cookie sheet helps retain it.

than it should be. If baked in a pan smaller than recommends, it may be undercooked and batter may overflow. Check the recipe to make sure the pan size used is the one recommended.

Aluminum Foil

Never entirely cover a shelf with a large cookie sheet or aluminum foil. This will disturb the heat circulation and result in poor baking. A smaller sheet of foil may be used to catch a

spillover

by placing it

on a lower rack several inches below the food.

Don’t Peek

Set the timer for the estimated cooking time and do

DO NOT open the door to check until the minimum

not open the door to look at your food. Most recipes

time. Opening the oven door frequently during

provide minimum and maximum baking times such

cooking allows heat to escape and makes baking

as “bake 30-40 minutes.”

times longer. Your baking results may also be affected.

Page 14

ROASTING

Roasting is cooking by dry heat. Tender meat or poultry can be roasted uncovered in your oven. Roasting temperatures, which should be low and steady, keep spattering to a minimum.

Roasting is really a baking procedure used for meats. Therefore, oven controls are set to BAKE or TIMED BAKE. (You may hear a slight clicking sound, indicating the oven is working properly.)

Roasting is easy; just follow these steps: Step 1: Position in oven on shelf in

No preheating is necessary.

A or B position.

Step 2: Check weight of meat, and place,

fat-

side-up, or poultry

breast-

side-up, on roasting rack in a shallow pan. The melting fat will baste the meat.

Select a pan as close to the size of the meat as possible. (Broiler pan with rack is a good pan for this.) Line broiler pan with aluminum foil when using pan for marinating, cooking with fruits, cooking heavily cured meats, or for basting food during

cooking. Avoid spilling these materials inside the

oven door.

Step 3:

Turn OVEN SET to BAKE and OVEN TEMP to

325”F.

Small poultry may be cooked at

375”F.

for

best browning.

OVEN TEMP

,50

300

0 z

00$

+0&,8

on JMS 10 only)

Step 4: Most meats continue to cook slightly while standing, after being removed from the oven. Standing time recommended for roasts is 10 to 20 minutes. This allows roasts to firm up and makes them easier to carve. Internal temperature will rise about 5° to 10”F.; to compensate for temperature rise, if desired, remove roast from oven sooner (at 5° to

10”F. less than temperature in the guide).

NOTE: You may wish to use TIMED BAKE, as described in the Baking section of this book, to turn oven on and off automatically.

Remember that food will continue to cook in the hot oven and therefore should be removed when the desired internal temperature has been reached.

Frozen Roasts

● Frozen roasts of beef, pork, lamb, etc., can be started

● Thaw most frozen poultry before roasting to ensure

without thawing, but allow 10 to 25 minutes per

even doneness. Some commercial frozen poultry can

pound additional time (10 minutes per pound for

be cooked successfully without thawing. Follow

roasts under 5 pounds, more time for larger roasts).

directions given on package label.

Page 15

Questions and Answers

Q. Is it necessary to check for doneness with a

meat thermometer?

A. Checking the finished internal temperature at the

completion of cooking time is recommended. Temperatures are shown in Roasting Guide. For roasts over

lbs., check with thermometer at

half-

hour intervals after half the time has passed.

Q. Why is my roast crumbling when I try to

carve it?

A. Roasts are easier to slice if allowed to cool 10 to

20 minutes after removing from oven. Be sure to cut across the grain of the meat.

I need to preheat my oven each time I cook a

roast or poultry?

A. It

is unnecessary to preheat your oven.

Q. When buying a roast, are there any special tips

hat would help me cook it more evenly?

A. Yes.

Buy a roast as even in thickness as possible,

or buy

rolIed

roasts.

Q. Can I seal the sides of my foil “tent” when

roasting a turkey?

A. Sealing the foil will steam the meat. Leaving

it unsealed allows the air to circulate and brown the meat.

‘Me

Meat

Tender cuts; rib, high quality sirloin tip, rump or top round*

Lamb leg or bone-in shoulder*

Veal shoulder, leg or loin* Pork loin, rib or shoulder* Ham, precooked

Poultry

Chicken or Duck Chicken pieces

Turkey

ROASTING GUIDE

Oven

Temperature

325°

325° 325° 325°

325° 350°

325°

Approximate Roasting Time

Doneness in Minutes per Pound

3 to 5 lbs.

6 to 8 Ibs.

Rare:

2633

18-22

Medium:

35-39

22–29

Well

Done:

40-45

30-35

Rare:

21-25 20-23

Medium:

25-30 24-28

Well Done:

30-35 28-33

Well Done:

35-45

30-40

Well Done:

3545 3040

To Warm: 17-20 minutes per pound (any weight)

to 5 Ibs. Over 5 lbs.

Well Done:

35-40

30-35

Well Done:

3540

10 to 15 lbs.

Over 15

lbs

Well Done: 18-25

15-20

Internal

temperature ‘F.

140°–1500t

150°–1600 1700–1 85°

140°–1500t

150°–1600 170°–1850 1700–1 80° 170°–1800 115°–1250

185°–1900 185°–1900

In thigh:

185°–1900

~For

boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.

*The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only

140°F.

means

some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)

Page 16

BROILING

Broiling is cooking food by intense radiant heat from

Step

Turn

OVEN SET

OVEN TEMP

the upper unit in the oven. Most fish and tender cuts

OVEN SET and

of meat can be broiled. Follow these steps to keep

OVEN TEMP

spattering and smoking to a minimum.

knobs to BROIL.

Step 1: If meat has fat or gristle near edge, cut vertical

Preheating units

slashes through both about 2“ apart. If desired, fat may

is not necessary.

be trimmed, leaving layer about 1/8” thick.

(See notes in

BROIL

–

awl

Step

Place meat on broiler rack in broiler pan.

Broiling Guide.)

Always use rack so fat drips into broiler pan;

Step 6: Turn food only once during broiling. Time

otherwise juices may become hot enough to catch fire.

foods for first side per Broiling Guide.

Step

Position shelf on recommended shelf position

Turn food, then use times given for second side as a

as suggested in Broiling Guide. Most broiling is done

guide to preferred doneness. (Where two thicknesses

on C position, but if your range is connected to 208

and times are given together, use first times given for

Volts, you may wish to use a higher position.

thinnest food.)

Step

Leave

Step 7: When

door open to the

finished broiling,

broil stop

turn

OVEN SET

position. The door

and OVEN TEMP

stays open by

knob to OFF. Serve

itself, yet the

food immediately,

proper temperature

leaving the broiler

maintained in

the oven.

pan and rack outside oven to cool during meal for easiest cleaning.

OVEN SET

OVEN TEMP

Use of Aluminum Foil

You can use aluminum foil to line your broiler pan and broiler rack, However, you must mold the foil tightly to the rack and cut slits in it just like the rack.

Without the slits, the foil will prevent fat and meat juices from draining to the broiler pan. The juices could become hot enough to catch on fire. If you

do not cut the slits, you are frying, not broiling.

Questions & Answers

Q. When broiling, is it necessary to always use a

Q. Why are my meats not turning out as brown as

rack in the pan?

they should?

A. Yes.

Using

the rack suspends the meat over the

A. In some areas, the

Power

(voltage) to the oven mav

pan. As

tie

meat

cooks;

the juices fall into the pan, thus keeping meat drier. Juices are protected by the rack and stay cooler, thus preventing excessive spatter and smoking.

Q. Should I salt the meat before broiling?

A. No. Salt draws out the

juices

and allows them to

be low. In

these ca~es,

preheat

t~e’

broil unit for 10 minutes before placing broiler pan with food in oven. Check to see if you are using the recommended shelf position. Broil for longest

period of time indicated in the Broiling Guide.

Turn food only once during broiling.

evaporate. Always

salt”after

cooking. Turn meat

Do I need to grease my broiler rack to prevent

with tongs; piercing meat with a fork allows

juices

meat from sticking?

escap~.

When

br~iling

poultry or fish,

bru~h

A. No. The broiler rack is designed to reflect broiler

each side often with butter.

heat, thus keeping the surface cool enough to prevent meat from sticking to the surface. However, spraying the broiler rack lightly with a vegetable cooking spray before cooking will make

cleanup easier.

Page 17

1. Always use broiler pan and rack that comes with

your oven. It is designed to minimize smoking and spattering by trapping juices in the shielded lower part of the pan.

When arranging food on pan, do not let fatty edges hang over sides, which could soil oven with fat dripping.

6. Broiler does not need to be preheated. However, for very thin foods, or to increase browning, preheat if desired.

Oven door should be open to the broil stop

position. (see Broiling section)

3. For steaks and chops, slash fat evenly around

outside edges of meat. To slash, cut crosswise through outer fat surface just to the edge of the meat. Use tongs to turn meat over to prevent piercing meat and losing juices.

Frozen steaks can be broiled by positioning the oven shelf at next lowest shelf position and increasing cooking time given in this guide 1

times per side.

If your range is connected to 208 Volts, rare steaks

If desired, marinate meats or chicken before broiling, or brush with barbecue sauce last 5 to 10 minutes only.

may be

bro~led

by preheating the broiler and

positioning the oven shelf one position higher.

Quantity

andlor

Thickness

1/2

lb.

(about 8

thin slices)

Second Side

Time, Minutes

Food Bacon

Comments

Arrange in

single layer.

Ground Beef

lb. (4 patties)

1/2 to 3/4 inch

thick

Space evenly. Up to 8 patties take about same time.

Well Done Beef Steaks

Rare Medium Well Done

inch thick

(1 to

Ibs.)

5 6

7-8

14-16

20-25

Steaks less than 1 inch thick cook through before browning. Pan frying is recommended. Slash fat.

A 35

Rare Medium Well Done

inch thick

(2 to

Ibs.)

Chicken

10-15

Reduce time about 5 to 10 minutes

whole

(2 to

Ibs.),

split lengthwise

per side for cut-up chicken. Brush each side with melted butter. Broil skin-side-down first.

Bakerv Products

Bread {Toast) or Toaster Pastries

Endish Muffins

to 4 slices

1 pkg. (2) 2 (sDlit)

Z-2

1/2

Space evenly. Place English muffins

cut-side-

up and brush with butter, if desired.

Lobster Tails

2-4 (6 to 8 oz. each)

Do not

turn over.

Cut through back of shell. Spread open. Brush with melted butter before and after half of broiling time.

Handle and turn very carefully. Brush with lemon butter before and during cooking if desired. Preheat broiler to increase browning.

7--5

Fish

l-lb. fillets 1/4 to

1/2

incb

thick

Ham Slices

inch thick

Increase time 5 to 10 minutes per side for 1 M inch thick or home-cured.(precooked)

Pork Chops Well Done

2 (1/2 inch thick) 2(1 inch thick) about

lb.

Slash fat.

Lamb Chops

Medium Well Done

2(1 inch thick) about 10 to 12 oz.

Slash fat.

If desired,

split

sausages in half

Medium Well Done

Wieners

and similar

precooked sausages.

—

bratwurst

2 ( I X inch thick) about 1 lb.

l-lb. pkg.

(10)

12-14

1-2

lengthwise;’cut

into 51 to 6-inch pieces.

Page 18

CARE AND CLEANING

Proper care and cleaning are important so your range will give you efficient

and satisfactory service. Follow these directions carefully in caring for your

range to assure safe and proper maintenance.

Lift-Up Cooktop

Clean the area under the cooktop often. Built-up soil,

Be sure all surface units are turned off before

especially grease, may catch fire. To make cleaning

raising the cooktop. Grasp the front sides of the

easier, the entire

cooktop and lift. The heating elements

do not need

cooktop may be lifted

to be removed before lifting.

up and supported in

After cleaning under the cooktop with hot, mild soapy

the up position.

water and a clean cloth, lower the cooktop. Be careful

not to pinch your fingers.

Glass Surfaces

Metal Parts

To clean the outside glass finish, use a glass cleaner. Rinse and polish with a dry cloth. Do not allow the water or cleaner to run down inside openings in the glass

while cleaning.

Do not use steel wool, abrasives, ammonia or

‘~z

commercial oven cleaners. To safely clean surfaces; wash, - .&

j~~ ‘:-~:>

rinse and then dry with a

.;>, -:: .:

soft cloth.

Kick Panel

To clean the front of the kick panel, wash with soap and

Do not use cleansing powders or harsh abrasives that

water. Rinse well.

may scratch the surface.

Porcelain Enamel Cooktop

The porcelain enamel finish is sturdy but breakable if misused. This finish is acid-resistant. However, any acid foods spilled (such as fruit juices, tomato or vinegar) should not be permitted to remain on the finish.

If acids

spill

on the cooktop while it is hot, use a dry paper towel or cloth to wipe it up right away. When the surface has cooled, wash with soap and water or cleansing powders. Rinse well.

For other spills such as fat smatterings, wash with soap and water or cleansing powders after the surface has cooled. Rinse well. Polish with a dry cloth.

Page 19

Surface Units and Drip Pans

To clean the surface units, turn the control to the highest

setting for a minute. The coils will burn off any soil. CAUTION

“

Do not immerse the surface units in liquids of any kind.

● Do not clean the surface units in a dishwasher.

● Do not bend the surface unit plug terminals.

● Do not attempt to clean, adjust or in any way repair

the plug-in receptacle.

To remove the drip pans for cleaning, the surface units must be removed first. Make sure the surface units are completely cool before touching them.

Surfac

Unit

Drip Pan

Lift the surface unit about 1 inch above the drip pan and pull it out.

Do not lift the surface unit more than 1 inch. If you do, it may not lie flat on the drip pan when you plug it back in.

Repeated lifting of the surface unit more than 1 inch above the drip pan can permanently damage the receptacle.

replace a surface unit:

● Replace the drip pan into the recess in the

cooktop.

Make sure opening in the pan lines up

with the receptacle.

● insert the terminals of the surface unit through

the opening in the drip pan and into the receptacle.

● Guide the surface unit into place so it rests evenly.

Drip Pans

Remove the surface units. Then lift out the drip pans. The drip pans can be cleaned by hand. Place them in a

covered container (or a plastic bag) with 1/4 cup ammonia to loosen the soil. Then scrub with a soap filled scouring pad if necessary. Rinse with clean water and polish with a clean soft cloth.

The drip pans may also be cleaned in the dishwasher.

Clean the area under the drip pans often. Built-up soil, especially grease, may catch fire.

Do not cover drip pans with foil. Using foil so close to the receptacle could cause shock, fire or damage to the range.

CAUTION: Be sure all controls are turned to OFF and surface units are cool before attempting to remove them.

Control Panel and Knobs

Clean up any spills or spatters with a damp cloth. Remove heavier soil with warm, soapy water.

Clean control panel with mild liquid dish detergent and a soft cloth. Rub control panel lightly. CAUTION: Do not use abrasives of any kind on the control panel.

The control knobs may be removed for easier cleaning. To remove knob, pull it straight off the stem. Wash knobs in soap and water but do not soak.

----

T@ji

‘f-’!

—-----==

(continued next page)

—.

.—

—

Page 20

CARE AND CLEANING

(continued)

Oven Door

The oven door is removable, but it is heavy. You may need help removing and replacing the door.

remove the door, open it a few inches to the special stop position that will hold the door open. Grasp firmly

on each side and lift the

door straight up and off the hinges. NOTE: Be careful not to place

hands between the hinge and the oven door frame as the hinge could

snap back and pinch fingers.

To replace the door, make sure the hinges are in the special

stop position.

I‘L

Position the

slots in the bottom of the ‘ ‘ door squarely over the hinges

/’

at the same time. If hinges snap back

against the oven frame,

pull them back out.

TO CLEAN THE DOOR:

Inside of door:

● Soap and water will normally

do the job. Heavy spattering or spillovers may require cleaning with a mild abrasive cleaner. Soapy, wet metal pads may also be used. Do not allow food spills with a high sugar or acid content

(such as milk, tomatoes, sauerkraut, fruit juices or pie

filling) to remain on

the

surface. They may cause a dull spot even after cleaning.

● Household ammonia may make

the cleaning job easier. Place

1/2 cup in a shallow glass or

pottery container in a cold oven

overnight. The ammonia fumes will help loosen the burned-on grease and food.

● If necessary, you may use

an oven cleaner. Follow package directions.

Porcelain Oven Interior

With proper care, the porcelain enamel finish on the

inside of the oven—top, bottom, sides, back and inside

of the door—will stay new-looking for years.

Let range cool before cleaning. We recommend that you wear rubber gloves when cleaning the range.

Soap and water will normally do the job. Heavy

spattering or spillovers may require cleaning with a mild abrasive cleaner. Soapy, wet metal pads may also

be used. Do not allow food spills with a high sugar or

acid content (such as milk, tomatoes, sauerkraut, fruit

juices or pie filling) to remain on the surface. They

may cause

dull spot even after cleaning.

Household ammonia may make the cleaning job easier. Place

1/2

cup in a shallow glass or pottery

container in a cold oven overnight. The ammonia

fumes will help loosen the burned-on grease and food. NOTE: Do not clean the bake unit or broil unit. Any

soil will burn off when the unit is heated. The bake unit can be lifted gently to clean the oven floor. If spillover, residue, or ash accumulate around the bake unit, gently wipe around the unit with warm water.

Outside of door:

●

Use soap and water to thoroughly

clean the top, sides and front of the oven. DO NOT let water run down through openings in the top

of the door. Rinse well. You may

also use a glass cleaner to clean the glass on the outside of the door.

● Spillage of marinades, fruit

juices, tomato sauces and basting

materials containing acids may

cause discoloration and should be

wiped up immediately. When

surface is cool, clean and rinse.

● Do not use oven cleaners,

cleansing powders or harsh

abrasives on the outside of

the door.

If necessary, you may use an oven cleaner. Follow package directions.

Cautions about using spray-on oven cleaners:

●

not

spray on the electrical controls and switches because it could cause a short circuit and result in sparking or fire.

● Do not allow a film from the cleaner to build up on

the temperature sensor—it could cause the oven to heat improperly. (The sensor is located at the top of the oven.) Carefully wipe the sensor clean after each oven cleaning, being careful not to move the sensor as a change in its position could affect how the oven bakes.

●

not

spray any oven cleaner on the oven door, handles or any exterior surface of the oven, wood or painted surfaces. The cleaner can damage these surfaces.

Page 21

Oven Lamp Replacement

CAUTION: Before replacing your oven lamp bulb, disconnect the electric power for your range at the main fuse or circuit breaker panel or pull the plug.

Be sure to let the lamp cover and bulb cool completely before removing or replacing them. When in use, light bulbs

can become warm enough to break if touched with a moist cloth or towel. When cleaning, avoid touching warm lamps with cleaning cloths if the

lamp cover is removed. The oven lamp (bulb) is covered with a glass

removable cover which is held in place with a wire. Remove the oven door, if desired, to reach the cover easily.

‘{

G “\~:,,) o

)

k’

To remove:

●

Hold your hand under the cover so it doesn’t fall

when released. With fingers of the same hand, firmly push back the wire until it clears the cover. Lift off the cover.

DO NOT REMOVE ANY SCREWS.

●

Replace bulb with 40-watt home appliance bulb.

To replace cover:

●

Place it into the groove of the lamp receptacle. Pull

the wire forward to the center of cover until it snaps

in place. When in place, the wire holds the cover firmly. Be certain the wire is in the depression in the center of the cover.

●

Connect electric power to the range.

Broiler Pan and Rack

After broiling, remove the broiler pan from the oven.

Remove the rack from the pan. Carefully pour out the grease in the pan into a proper container. Wash and rinse the pan and rack in hot soapy water.

If food has burned on, sprinkle the rack while hot, with detergent and cover with wet paper towels or a dishcloth. That way, burned-on foods will soak loose while the meal is being served.

Do not store a soiled broiler pan and rack in the oven.

Oven Shelves

Shelves can be cleaned by hand using soap and water or with an abrasive cleanser. After cleaning, rinse the shelves with clean water and dry. To remove heavy, burned-on soil, you may use scouring pads. After scrubbing, wash with soapy water, rinse and dry. Shelves may also be cleaned in self-cleaning oven, but will discolor and lose some luster. See the Self-Cleaning section.

Page 22

QUESTIONS?

USE THIS PROBLEM SOLVER

PROBLEM

OVEN WILL NOT WORK

OVEN LIGHT DOES NOT WORK

OVEN DOES NOT COOK PROPERLY

FOOD DOES NOT

BROIL

PROPERLY

FOOD DOES NOT ROAST OR BAKE PROPERLY

SURFACE UNITS NOT FUNCTIONING PROPERLY

OVEN TEMPERATURE TOO HOT OR TOO COLD

POSSIBLE CAUSE

● The circuit breaker in your house has been tripped, or a fuse has been blown.

● Oven controls not properly set.

● Light bulb is loose.

● Bulb is defective. Replace.

● Switch operating oven light is broken. Call for service.

● Aluminum foil being used improperly in oven.

“

Incorrect cookware being used.

●

Clock set incorrectly.

“

Controls set incorrectly. Review each cooking section.

● Shelf position is incorrect.

● OVEN SET knob not set at BROIL.

● OVEN TEMP knob not set at correct temperature.

● Door not left in broil stop position.

● Improper shelf position being used. Check the Broiling guide.

● Food is being cooked on hot pan.

Cookware is not suited for broiling.

● Aluminum foil used on the broiler pan rack has not been fitted properly and

slit as recommended.

● OVEN SET knob not set at BAKE.

● OVEN TEMP knob not set at correct temperature.

● Shelf position is incorrect.

● Incorrect cookware or cookware of improper size is being used.

● A foil tent was not used when needed to slow down browning during roasting.

“

Surface units are not plugged in solidly.

● Drip pans are not set securely in the

cooktop.

● Surface unit controls are not properly set.

●

OVEN TEMP knob needs adjustment. See the Adjusting Oven Thermostat section.

If you need more help.. call, toll free: GE Answer

Center@

800.626.2000 consumer information service

Page 23

With the purchase of your new GE appliance, receive the assurance that ifyou ever need

information or assistance from GE, we’ll be there. All you have to do is call—toll-free!

In-Home Repair Service

8011GECARES-(80~43Z2737)

AGE consumer service professional will provide expert repair service, sched-

uled at. a time that’s convenient for you. Many

GE Consumer Service

company-

operated locations offer you service today or tomorrow, or at your convenience

(7’:00

a.m. to

7:00

p.m. weekdays,

9:00

a.m. to

2:00

p.m. Saturdays). Our

factory-

trained technicians know your appliance inside and out-so most repairs can be handled in just one visit.

GEAnswer Cente~

801162ti2000

Whatever your question about any GE major appliance, GE Answer

Center@

information service is available to help. Your call–and your question— will be answered promptly and courteously. And you can call any time. GE Answer

Center@

service is open 24 hours a day, 7 days a week.

Customers With Special Needs...

80~62/12000

Upon request, GE will provide

Consumers with impaired hearing or speech who have

Braille controls for a variety of GE

access to a TDD or a conventional teletypewriter may

appliances, and a brochure to call

800-TDD-GEAC (800-833-4322) to request informa-

assist in planning a barrier-free

tion or service. kitchen for persons with limited mobility. To obtain these items, free of charge, call 800.626.2000.

Service Contracts

8086262224

You can have the secure feeling that GE Consumer Service will still be there

after your warranty expires. Purchase a GE contract while your warranty is

still

effect

and you ’11 receive a substantial discount. With a multiple-year contract,

you’re assured of future service

today’s prices.

Parts

andAccessories

80116262002

Individuals qualified to service their own appliances User maintenance instructions contained in this booklet

can have needed parts or accessories sent. directly to cover procedures intended to be performed by ’any user. their home. The GE parts system provides access to over Other servicing generally should be referred to qualified

4’7,000 parts... and

all C7E

C~enuine Renewal Parts are service personnel. Caution must be exercised, since

fully warranted. VISA, Mastercard and Discover cards

improper servicing may cause unsafe operation.

are accepted.

Page 24

Staple

sales slip or cancelled check

YOUR GE ELECTRIC RANGE

here. Proof of original purchase date

WARRANTY

is needed to obtain service

under warranty.

WHAT IS COVERED

FULL ONE-YEAR WARRANTY

This warranty is extended to

For one year from date of original

the original purchaser and any

purchase, we will provide, free of

succeeding owner for products

charge, parts and service labor in

purchased for ordinary home use

your home to repair or replace

in the

48 mainland states, Hawaii

any parf

the

range that fails

and Washington,

D.C.

In Alaska the

because of a manufacturing defect.

warranty is the same except that it is LIMITED because you must pay

to ship the product to the service shop or for the service technician’s travel costs to your home.

All warranty service will be

provided by our Factory Service Centers or by our authorized Customer

Care” servicers during

normal working hours. Should your appliance need

service, during the warranty period or beyond, call 800-GE-CARES

(800-432-2737).

WHAT IS NOT COVERED

● Service trips to your home to

teach you how to use the product.

Read your Use and Care material.

If you then have any questions about operating the product, please contact your dealer or our Consumer Affairs office at the address below, or call, toll free:

GE Answer Center”

800.626.2000 consumer information service

● Improper installation.

If you have an installation problem, contact your dealer or installer. You are responsible for providing adequate electrical, gas, exhausting and other connecting facilities as

described in the Installation

Instructions provided with the product.

● Replacement of house fuses or

resetting of circuit breakers.

. Failure of the product if it is used

for other than its intended purpose or used commercially.

● Damage to product caused

by accident, fire, floods or acts of God.

WARRANTOR IS

AKXRESPONSIBLE

FOR CONSEQUENTIAL DAMAGES.

Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion

may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.

To know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General.

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

Manager—Consumer Affairs, GE Appliances, Louisville, KY 40225

EisEiH

JMS08GF

JMSI

OG~

4-93 CG

Printed in LaFayette,